Scallop Corn Soup Recipe

Step 1

IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly, then puree the mixture in a blender. Return the soup to the pot and bring to a simmer. Adjust the seasoning and add the cream and butter, stirring to mix well. Ladle into individual soup bowls or into a tureen and garnish with the chives.

Things You'll Need

  • 4c Fish stock
  • 1lb Sea scallops
  • 2c Fresh corn cut from the cob
  • 2tb Rice wine
  • 1tb Finely chopped fresh ginger
  • 3tb Chopped scallions
  • 1tb Sugar
  • Salt and pepper to taste
  • 1/2c Heavy cream
  • 1tb Butter
  • 3ts Finely chopped fresh chives
  • - for garnish

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